PENGARUH PENAMBAHAN STARTER Lactobacillus Sp. TERHADAP NILAI pH DAN TOTAL ASAM LAKTAT SILASE RUMPUT Panicum maximum

2017 ◽  
Vol 15 (2) ◽  
pp. 179-182
Author(s):  
Sri Sumarsih ◽  
Bambang Sulistiyanto
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Panicum Maximum ◽  
Grass Silage ◽  
Randomized Design ◽  
Completely Randomized Design

The aim of the research was to evaluate the effect of Lactobacillus Sp. as starter on pH and total Lactic Acid of Panicum maximum Grass Silage. The completely randomized design was been used on this research with 4 treaments and 4 replications. The treatments were different level LAB (0,2,4 dan 6% v/w). The parameters were pH value and lactc acid. The results showed that pH value were significantly (p<0.05) decreased, and Lactic acid were significantly (p<0.05) with addded of Lactobacillus Sp. on  Panicum maximum  Grass Silage. The conclusion was the use of starter Lactobacillus Sp. on  ensilage process produces chemical qualities of good Panicum maximum silage.

scholarly journals KUALITAS FISIKOKIMIA DAN MIKROBIA YOGHURT SINBIOTIK YANG DIBERI PATI TERMODIFIKASI UMBI UWI UNGU (Dioscorea alata) DENGAN LEVEL BERBEDA

ZOOTEC ◽  
2019 ◽  
Vol 40 (1) ◽  
pp. 124
Author(s):  
Agnes C. Korengkeng ◽  
A. Yelnetty ◽  
Rahmawati Hadju ◽  
M. Tamasoleng
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Modified Starch ◽  
Dioscorea Alata ◽  
Microbial Quality ◽  
Randomized Design ◽  
Completely Randomized Design

THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB (Dioscorea alata). An experiment was done in order to determine the level of modified starch of purple uwi bulb (Dioscorea alata) which best for syneresis, pH and total lactic acid bacteria of synbiotic yoghurt.  Completely Randomized Design (CRD) was used in this experiment with 6 treatments as follows P0 = yoghurt without modified starch purple uwi bulb, P1 = yoghurt + 0,1% modified starch purple uwi bulb, P2 = yoghurt + 0,2% modified starch purple uwi bulb, P3 = yoghurt + 0,3% modified starch purple uwi bulb, P4 = yoghurt + 0,4%  modified starch purple uwi bulb dan P5 = yoghurt + 0,5 modified starch purple uwi bulb; and three repetitions   each treatment. Measurements taken were syneresis, pH value, total of acid lactate bacteria. Data obtained were analyzed using ANOVA and Tuckey’s test was used to inspect treatment differences among group means.  It found in this research that application of modified starch of purple uwi bulb in symbiotic yoghurt gave a significant effect (P<0,01) on pH value and total lactic acid bacteria but not on syneresis. However, the syneresis values tendency decreased as the level of modified starch of purple uwi bulb increased.  The pH of symbiotic yoghurts given modified starch were ranged between 5.0 – 5.4 and the lowest pH was found in yoghurt with 0.3% modified starch added, meanwhile the total lactic acid bacteria of symbiotic yoghurts given modified starch were ranged between log 10-78.65 – log10-7 8.87 and the highest total lactic acid bacteria was found in yoghurt with 0.2% modified starch added.  It concluded in this research that the best quality of symbiotic yoghurt was in yoghurt with addition of modified starch of purple uwi bulb 0.3%.  Keywords: Sinbiotic Yoghurt, Modified Starch of Ubi Purple Tuber, Sineresis, pH value, BAL Total

scholarly journals Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda

2013 ◽  
Vol 13 (2) ◽  
pp. 31-35
Author(s):  
Yusdar Zakaria ◽  
Yurliasni Yurliasni ◽  
Mira Delima ◽  
Ely Diana
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Ph Value ◽  
Acid Value ◽  
Fresh Milk ◽  
Randomized Design ◽  
Significant Difference ◽  
Two Factors ◽  
Completely Randomized Design

Analyze of acidity and amount of lactic acid bacteria of yogurt made from different milk types and lactobacillus casei percentageABSTRACT. The objective of this experiment is to determine the effect of milk types and percentages of Lactobacillus casei as a starter to the amount of Lactic Acid Bacteria in yogurt and its pH value and Lactic Acid value.  Factorial Completely Randomized Design with two factors and three replications was applied.  The A factor was the milk types that were a1 = Powder Milk, a2 = Fresh Milk and a3 = UHT milk.  The B factor was the percentages of Lactobacillus casei  (b1 = 5% and b2 = 10%).  Parameters observed were the level of lactic acid, the pH value of yogurt and the amount of lactic acid bacteria.  The result showed  significantly difference (P0.01) from the use of milk types and Lactobacillus casei percentages on the lactic acid level, and there are no interaction between factors.  There was also significant different (P0.01) showed from pH value and an interaction between both factors was presented.  In addition there was significant difference (P0.05) showed by the amount of lactic acid bacteria, and an interaction between both factors was also existed.  The research concluded that the higher the percentage of starter, the higher the level of lactic acid and the amount of lactic acid bacteria of yogurt that made from all milk types.  On the contrary, the higher the percentage of starter, the lower the pH value of yogurt.

scholarly journals Karakteristik Yoghurt Kacang Hijau dengan Penambahan Ekstrak Daun Kelor (Moringa oliefera)

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Intan Kusumaningrum ◽  
Sri Rejeki Retna Pertiwi ◽  
Deti Nirmala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Ph Value ◽  
Fat Content ◽  
Treatment Level ◽  
Acid Ph ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTYoghurt can be made from leguminose. In this research yogurt made from mungbean with addingl extract kelor leaves. This research is aim to know characteristic of mungbean yoghurt with adding extracts kelor leaves.  This research used Completely Randomized Design (CDR) factorial. First factor is starter consentratiton with three treatment level 5%, 10%, and 15%. The second factor is extracts kelor leaves consentration with two treatment 5% and  10%. Analysis was about total lactic acid, pH value, amount of Lactic Acid Bacteria, and viscosity. The best yoghurt will be analysis characteristic of sensory  ( quality of sensory and hedonic), proksimat (ash, protein, and fat content) and calcium. The best yoghurt is yoghurt with starter 5% and extract kelor leaves 5% contains 1,03% total lactic acid, pH value 4,54, total lactic acid bacteria 1,5 × 108cfu/g, viscocity 2200 cP, ash content 1,25%, protein content 5,58%, fat content 0,94%, and calcium 52,28 mg/100g.

scholarly journals The physiochemical properties of kefir using honey concentrations

2021 ◽  
pp. 8-16
Author(s):  
Andi Padauleng Meliani Anwar ◽  
Fatma Maruddin ◽  
Farida Nur Yuliati ◽  
Jamyang Tashi Wangdi ◽  
Muhammad Ihsan Andi Dagong
Keyword(s):  
Lactic Acid ◽  
Acid Content ◽  
Ph Value ◽  
Consumer Acceptance ◽  
Physiochemical Properties ◽  
Randomized Design ◽  
Lactic Acid Content ◽  
Liquid Milk ◽  
Completely Randomized Design ◽  
Made In

Kefir has a sour taste and distinctive aroma. This condition affects the level of consumer acceptance. The level of consumer acceptance of kefir can be improved by adding a sweetener, namely honey. This study aims to determine the characteristics of kefir made from commercial liquid milk to total lactic acid, pH value, viscosity, organoleptic (taste and preference) panelists to kefir with the addition of honey. This study used a completely randomized design (CRD). The treatment of this research was 4 honey concentrations  (5%, 7%, 9% and without the addition of honey (0%) as a control) and was repeated 3 times. Kefir addition of honey is made in the following way: the liquid milk is sterilized at 105oC for 5 minutes and then the sterile milk is cooled down to a temperature of about 40oC. After chilling, sterile milk was inoculated with 3% (v/v) pre-propagated kefir starter and incubated at 37oC for 24 hours. Furthermore, kefir was added with honey treatment with a concentration of 5%, 7% and 9% (v/v) respectively and homogenized. Kefir honey is carried out in a series of tests including total lactic acid, acidity (pH), viscosity, organoleptic (taste and preference). The results showed that the different use of honey kefir did not change the lactic acid content. Increasing use of honey concentration causes pH value, viscosity, sweetness, and preference to increase. The best use of honey concentration in making kefir is 9%.  

scholarly journals Elephant grass silage with the addition of crambe bran conjugated to different specific mass

2016 ◽  
Vol 38 (4) ◽  
pp. 375 ◽  
Author(s):  
Arilson Moraes Cardoso ◽  
Saulo Alberto do Carmo Araújo ◽  
Norberto Silva Rocha ◽  
Felipe Nogueira Domingues ◽  
Jorge Cardoso de Azevedo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Elephant Grass ◽  
Specific Mass ◽  
Crambe Abyssinica ◽  
Linear Effect ◽  
Grass Silage ◽  
Crambe Meal ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Four Levels

This study aimed to evaluate the effects of inclusion of crambe bran concentrations (Crambe abyssinica Hochst.) with different specific masses in elephant grass silage (Penninsetum purpureum Schum.). For that, the bromatological and microbiological compositions of the experimental silages were determined. We used 48 mini silos distributed in a completely randomized design, arranged in a factorial 4 × 3, four levels of inclusion of crambe bran (0; 10; 20 and 30%) and three specific masses (400; 500 and 600 kg MN m-3), with four replications. After 240 days of fermentation the silos were opened. It was observed linear effect on DM, CP, NDFap, ADFap, HEM, LIG, NFC, TC and population of bacteria that produce lactic acid with the addition of crambe meal. There was interaction between the crambe bran factors and specific masses on the values of pH and N-NH3. For MM variables and yeast count there was a negative linear effect due to the evaluated specific mass. The inclusion of crambe bran helps to increase the fermentative profile and the bromatological composition of elephant grass silages studied, and the best results were obtained with the addition of 30% of this coproduct, based on the natural matter.  

scholarly journals Consumo, digestibilidade e balanço de nitrogênio de rações contendo diferentes teores de torta de murumuru em dietas para ovinos

2016 ◽  
Vol 37 (1) ◽  
pp. 415
Author(s):  
Bruno Peres de Menezes ◽  
Laurena Silva Rodrigues ◽  
José De Brito Lourenço Júnior ◽  
André Guimarães Maciel e Silva ◽  
Stefano Juliano Tavares de Andrade ◽  
...  
Keyword(s):  
Nitrogen Balance ◽  
Neutral Detergent Fiber ◽  
Panicum Maximum ◽  
Linear Effect ◽  
Randomized Design ◽  
Linear Effects ◽  
Completely Randomized Design ◽  
Quadratic Effects ◽  
Potential Use ◽  
Male Sheep

This study aimed to assess the potential use of increasing levels of murumuru cake (Astrocaryum murumuru var. murumuru, M art.) (MC) in sheep diets as a replacement for Mombasa grass (Panicum maximum Jacq). Metabolic tests were performed with 20 castrated male sheep at Embrapa Amazônia Oriental, Belém, Pará, during 26 days. The experiment was arranged in a completely randomized design, with five diets and four replications. MC0: 100% grass; MC10: 10% MC and 90% grass; MC20: 20% MC and 80% grass; MC40: 40% MC and 60% grass; and MC60: 60% MC and 40% grass. The intake and the coefficient of apparent digestibility of dry matter (DMI and CDDM), organic matter (OMI and CDOM), crude protein (CPI and CDCP), neutral detergent fiber (NDFI and CDNDF), acid detergent fiber (ADFI and CDADF), ether extract (EEI and CDEE), cellulose (CELI and CDCEL), hemicellulose (HEMI and CDHEM), and nitrogen balance (NB) of experimental diets were determined. The intake of mineral material (MMI) and lignin (LIGI) were also determined. The DMI, OMI, MMI, CPI, NDFI, and ADFI displayed a decreasing linear effect with the replacement of Mombasa grass by MC in the diet. The EEI and the LIGI presented quadratic effects according to the replacement levels of MC in the diet. The CDDM, CDOM, and CDHEM displayed increasing linear effects, between MC0 and MC60. The CDEE, CDNDF, CDADF, and CDCEL displayed a quadratic effect, with optimum replacement levels of 56.65%, 41%, 31.33%, and 27.46%, respectively. The nitrogen balance presented a negative linear effect in the range of 0% to 60% of murumuru cake. One can conclude that murumuru cake is an alternative to the dietary supplementation of ruminants in replacing the Mombasa grass because it provides an increase in the digestibility of nutrients for sheep. However, a limited replacement level must be implemented, considering that from 27.46%, 31.33%, 41%, and 56.65% replacement, a decline occurs in the CDCEL, CDADF, CDNDF, and CDEE, respectively, although a negative nitrogen balance does not occur.

scholarly journals PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 673
Author(s):  
Ade Irma Juliana ◽  
Moegiratul Amaro ◽  
Nazaruddin Nazaruddin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Polynomial Orthogonal

ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum   ABSTRAK             Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis.    Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

scholarly journals Karakteristik Tepung Ampas Tahu yang Difermentasi dengan Lactobacillus plantarum terhadap kandungan Daidzein, Glycitein, dan Genistein

BUANA SAINS ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 49-56
Author(s):  
Eka Fitasari ◽  
Budi Santosa
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Animal Feed ◽  
High Energy ◽  
Microbial Culture ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design

Animal feed should ideally be inexpensive and not competing with humans. Ampas know is a waste of the manufacture of tofu that contains protein and high energy. Its use has problems due to the existence of antinutrient and cannot be kept long. Lactobacillus Plantarum is a lactic acid (Gram-positive) bacteria used in the fermentation process to improve the quality of feed. The goal of fermentation is to remove the anti-nutrients that exist in the tofu pulp and increase the content of Isoflavone (Daidzin, Glycitein, and Genistein) and Isoflavone is a source of antioxidants important to growth. The study uses a Completely Randomized Design with 5 treatment of microbial culture concentrations of 1%, 5%, 10%, 15%, and 20% (V/w), respectively repeated 3 times. The result of analyzes in the pulp of tofu fermentation suggests that fermentation by Lactobacillus Plantarum can increase the content of Daidzein, Glycitein, and genistein with the highest value resulting from the use of L. Plantarum 20% respectively 191.21 + 24.9 μg/g, 85.96 μg/g, and 120.82 μg/g. It can be concluded that the higher the use of the concentration of L. Plantarum in tofu pulp can increase the levels of isoflavone, so it is advisable to conduct research with the concentration of L. Plantarum higher in tofu pulp

scholarly journals Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count

2016 ◽  
Vol 1 (1) ◽  
pp. 816-823
Author(s):  
Feby Zalika Parindra ◽  
Yusdar Zakaria ◽  
Yurliasni Yurliasni
Keyword(s):  
Ph Value ◽  
Plate Count ◽  
Milk Processing ◽  
Total Plate Count ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Microbial P ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

Abstrak.  Suatu penelitian telah dilakukan untuk mengetahui efek agitasi susu probiotik yang ditambahkan buah naga merah (Hylocereus Polyrhizus). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Fakultas Pertanian Universitas Syiah Kuala pada tanggal 29 April - 31 Mei 2016. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan yang terdiri dari 2 faktor, A, agitasi yaitu (A1) dan (A2) non agitasi. Dan faktor B yaitu konsentrasi buah naga merah (B1) 20%,  (B2) 25%,  B3 (30%) dan (B4) 35%. Parameter yang diamati adalah derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunujukkan bahwa terdapat pengaruh yang sangat nyata (P0,01) terhadap derajat keasaman (pH) dan berpengaruh nyata terhadap total mikroba (P0,05) serta terdapat interaksi antara kedua perlakuan. Sedangkan untuk uji organoleptik terdapat pengaruh yang sangat nyata (P0,01) terhadap kekentalan dan warna susu probiotik.  nilai derajat keasaman pH 4,03 - 4,11 dengan agitasi (pengadukan) masih sesuai dengan standar (SNI) 01-2981-1992. Sedangkan nilai total mikroba optimal terjadi pada penambahan buah naga sebanyak 30% baik agitasi maupun non agitasi. Effects of Milk Probiotic Agitation Added Red Dragon Fruit (Hylocereus Polyrhizus) on Sensory Test and Total Plate Coun Abstract.  A study about effects of milk probiotic agitation added red dragon fruit (Hylocereus Polyrhizus)  has been conducted to determine to test sensory and total plate count. This research was held at the Laboratory of Science and Milk Processing Technology, Agriculture Fakulty Syiah Kuala University on April 29 to May 31, 2016. This study used a completely randomized design (CRD) 2x4 factorial design with three replications consisting of two factors, A, agitation (A1) and (A2) non agitation. And factor B is the concentration of red dragon fruit (B1) 20%, (B2) 25%, B3 (30%) and (B4) 35%. The observed parameter is the degree of acidity (pH), total microbial and organoleptic tests. The results of the study indicate that the there is a  highly significant influence (P 0,01) to the degree of acidity (pH) and total significantly affected the total microbial (P 0.05), and there is interaction between the two treatments. As for organoleptic tests are highly significant effect (P 0.01) the thickness and color of probiotic milk. acidity pH value of 4.03 to 4.11 with agitation (stirring) is still in accordance with the standard (SNI) 01-2981-1992. While the total value of optimal microbial occurred upon addition of dragon fruit by 30% both agitation and non agitation

scholarly journals Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (3) ◽  
pp. 151-157
Author(s):  
A. Apriantini ◽  
S. Adinata ◽  
Y. C. Endrawati
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Cooking Loss ◽  
Propolis Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Storage Times ◽  
And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

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